Double-Spaghetti Squash

Double-Spaghetti Squash

Toss strands of tender pasta and golden squash with reduced-calorie margarine, Parmesan and herbs, for a melt-in-your mouth side dish.

Prep Time

10

Minutes

Total Time

1:50

Hr:Mins

Makes

4

servings

1
medium spaghetti squash (3 pounds)
4
ounces uncooked spaghetti, broken in half
1/4
cup chopped fresh parsley
2
tablespoons grated Parmesan cheese
2
tablespoons reduced-calorie margarine, melted
1
tablespoon fresh oregano leaves or 1 teaspoon dried oregano leaves
1/2
teaspoon garlic salt
  1. Heat oven to 400ยบ F. Pierce squash with fork; place in ungreased square baking dish, 8x8x2 inches. Bake uncovered about 1 hour 30 minutes or until tender.
  2. Cook and drain spaghetti as directed on package.
  3. Cut squash lengthwise in half; remove seeds and fibers. Reserve one half for another use. Remove spaghetti-like strands with 2 forks. Toss squash, spaghetti and remaining ingredients. Return spaghetti mixture to squash shell to serve.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Spaghetti squash gets its name from its flesh, which when cooked separates into yellow-gold spaghetti-like strands.
Time Saver
Microwave to the rescue! Pierce squash with fork; place on microwavable paper towel in microwave oven. Cook on High 16 to 19 minutes, turning squash over after 8 minutes, until tender. Let stand 10 minutes; continue as directed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 35 ),
  • Total Fat 4 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 270 mg;
  • Total Carbohydrate 42 g
    • (Dietary Fiber 5 g,
  • Protein 7 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.